- 2 tbsp of Wheat flour
- 1 tbsp Ghee
- A pinch of Ajwain
- 1 tbsp Water
- Salt According to taste
- 2 tbsp Peas (boiled and mashed)
- 1 tbsp Onion (finely chopped)
- 1 tsp Coriander leaves (finely chopped)
- ½ tsp Turmeric
- ½ tsp Salt
- ½ tsp Red chilli powder
- ¼ tsp Black pepper powder
- 1 tsp Ghee
- Prepare samosa dough and keep it aside for one hour so the dough can rest.
- For samosa filling, in a pan add ghee then peas and onion. Stir well.
- Add all the spices and let the mixture cook for two minutes properly.
- Add the chopped coriander leaves and mix well. Keep the mixture aside for 5 minutes.
- Take the kneaded dough and divide it in two balls.
- Now, dust the ball with a bit of flour, and then using a rolling pin, roll it into a circular shape.
- Slice the flatten circular dough diagonally so you get two semi-circular pieces.
- Pick up one of these pieces and lay it on your left hand so it should look like the letter D on your hand.
- Wet the straight edge with some water.
- Now form a cone so that the top is wider and also open for you to stuff.
- Add 2 tsp of filling and then add a bit of water to the edge of the cone and seal it shut.
- Fry them in the peanut oil until golden brown from all the sides.
- Serve with chutney.